BOURBON-INFUSED CARROT CAKE

Bourbon-infused carrot cake image

Try this delicious 'Anglo-American' cake, flavoured with whiskey and made with almonds, coconut, carrots, pineapple and apple - and without any flour or butter

Provided by Emma Freud

Categories Afternoon tea, Dessert, Treat

Time 1h15m

Yield Serves 8-10

Number Of Ingredients 15

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Ingredients

370g ground almonds
110g coconut chunks, blended until they look like breadcrumbs
2 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1 tsp good quality sea salt
2 limes , zested
oil spray , for the tins
3 eggs , plus 2 yolks
180ml maple syrup
200g can pineapple chunks , drained and chopped
230g unsweetened apple purée (we used Biona)
140g golden sultanas , soaked for half an hour in warm bourbon and drained
125g carrots , peeled, finely grated and squeezed to minimise juice
Choose from one of the icing recipes in the method

Steps:

Prepare three 20cm cake tins by spraying the sides with oil and lining the bottoms.
Gently mix all the dry and wet ingredients together in a large bowl.
Divide the batter between the three tins.
Bake at 170C/150C fan/gas 3 for 45 mins.
Let them cool completely in the tins, then carefully remove. Squeeze the juice of one whole lime over the cakes to give them a zingy lift, then sandwich everything together in three glorious tiers with icing. Choose from two icings Vegan icing Blend 250g cashew nuts you've soaked in hot water for a few hours, 240g coconut cream, 70g agave syrup, the juice and zest of two limes, and 1 tsp cinnamon. Blitz until smooth and lovely. Lime cream-cheese icing Beat together 300g cream cheese, 120g icing sugar, 75g softened butter and the juice and zest of 2 limes.

Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium